'No fuss' seafood chowder pot pies
Fish pie is about as comforting as food gets, and this simple no-fuss version is no exception.
Ingredients
600g peeled green prawns, chopped
200g snapper fillet, chopped
200g hot smoked salmon, flaked
2 tbsp plain flour
200ml creme fraiche
kernels from 2 corn cobs
1 leek, thinly sliced
1 long green chilli, finely chopped
1 tsp finely grated lemon zest
2/3 cup fish stock, warmed
4 sheets frozen butter puff pastry, thawed
1 egg, lightly beaten
Method
Step 1
Preheat the oven to 180C fan-forced (200C conventional). Place the prawns, snapper, salmon and flour in a bowl and gently toss to coat. Add the creme fraiche, corn, leek, chilli and lemon zest and mix to combine.
Step 2
Season with salt and pepper and divide between 4 x 1 1/2 cup capacity ovenproof dishes. Top with stock.
Step 3
Cut the pastry sheets into circles that are 3cm larger than the ramekins. Brush the ramekin edge with beaten egg to help it stick, press a pastry on top, then brush the top of the pastry with egg. Sprinkle with pepper.
Step 4
Place on a baking tray and bake for 30 minutes, then serve.
Appears in these collections
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- 16 irresistible Irish-style recipes for St Patrick’s Day feasting
- Five hot, new pies to bake this weekend (starring the ultimate beef and Guinness filling)
- 14 simple and comforting recipes to cook this week
- 10 of the best fish pies for Good Friday
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Jessica Brook is a recipe writer.From our partners
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